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ORDERING
We are currently only accepting orders by phone.
Before calling in your order, we recommend using the menu below to create your order list.
Since we are a small family run farm using a local processor, not all products are always available. If you do not see what you are looking for, please ask and we can discuss any custom processing minimums and turnaround for your order.
When you place your order with us by phone, we will arrange the pick-up location and date.
PICK-UP LOCATIONS
Weekly pick-up locations are available in:
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Wake Forest
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Durham
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Raleigh
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Chapel Hill/ Carborro
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Hillsborough
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Henderson /Louisburg
*More locations are available upon request.
*We are in the process of getting set up at various farmers markets around the Piedmont. Please do send recommendations.
We're not accepting online orders yet. Please contact us to complete the order.
Pickup, ASAP (in 15 minutes)
Heritage Berkshire Pork
Shoulder Cuts
Boston Butt, Shoulder Picnic, Shoulder Roast, Shoulder Steak
Boston Butt is a tougher and fattier cut from the upper part of the pig’s shoulder.
Slowly smoke, roast, or braise it to tenderness. This cut is often shredded after cooking. If you don’t plan to shred it, just tie the roast before cooking.
This cut comes boneless and generally weighs 6 to 8 pounds. Price is per pound.5.00 USD
The Shoulder Picnic, also called the shoulder, is a fatty cut that comes from just under the Boston Butt, where the pig’s front leg meets its torso.
The shoulder picnic has a considerable cap of fat and skin (perfect for making crackling) and needs longer cooking times. Don’t confuse the shoulder picnic with picnic hams: The latter are smoked.
This cut comes bone-in. Price is per pound.5.00 USD
The blade roast is a well-marbled cut from the shoulder end of the loin.
This versatile cut can be pot-roasted whole, cut up for stews or cooked over moist smoke in a smoker to transform it into classic pulled pork barbecue. Whether it is roasted, braised or barbecued, blade roast becomes meltingly tender and deliciously flavorful.
The blade roast is sold bone-in and whole it averages six to nine pounds. Price is per pound.5.00 USD
A steak comes from a roast cut that’s been sliced. Shoulder steaks (also called pork or blade steaks) are cut from the pork shoulder and often contain the blade bone. These steaks are flavorful like roasts because they are rich in marbling, which keeps them tender during cooking. This cut is a popular, quick-cooking cut for grilling.
Steaks are sold bone-in. Price is per pound.5.00 USD
Loin Cuts
Pork Loin, Tenderloin, Loin Roast, Chops, Porterhouse
The large pork loin tends to be a leaner cut from the pig’s back.
It’s best roasted (sear it first to provide extra flavor). One way we enjoy a boneless loin roast is seared then roasted with a honey glaze. Lean pork loin can dry out if cooked beyond 140 degrees—use an instant-read thermometer to make sure you cook it correctly.
This cut comes boneless. Price is per pound.10.00 USD
Pork tenderloin, the muscle that runs down either side of the backbone, is lean, mild, and the single most tender part of the pig.
First sear the tenderloins and then finish them either in the oven or on the cooler part of the grill. Before you start cooking, trim off the shiny membrane (called the silverskin).
This cut is boneless. Price is per pound.11.00 USD
The loin roast comes from the area of the pig between the shoulder and the beginning of the leg. Loin roasts with a bone tend to be juicier and more flavorful, but the bone can make carving a bit tricky. It is sold either bone-in or boneless.
Loin roasts can be rolled and tied with string and are delicious when brined or rubbed with a spice mixture and barbecued over indirect heat. Pork loin roasts should not be braised or stewed as they have a tendency to lose tenderness and fall apart when cooked using moist heat. The loin roast is most delicious when cooked to a 145-160 degree internal pork cooking temperature.
A loin roast is typically sold in pieces weighing between two to four pounds (the tenderloin is a smaller, long cut that usually weighs about a pound). Price is per pound.10.00 USD
Pork chops are from the sirloin, rib, or center of the loin.
Chops are great for sautéing or grilling. To avoid overcooking, cook lean chops to an internal temperature of 145 degrees. For extra insurance against dried-out chops, brine them before cooking.
This cut is sold bone-in. Price is per pound.6.00 USD
The porterhouse cut, also called a loin chop, is very lean with a gentle flavor. This cut is from the hip and loin toward to the back of the animal.
Porterhouse chops should be cooked quickly, so grill, broil, or sear-roast these chops, but be careful not to overcook them. Brining will also help with keeping the meat moist.
This cut is sold bone-in. Price is per pound10.00 USD
Side & Belly Cuts
Spare Ribs, Saint Louis Ribs, Pork Belly, Smoked Bacon
Spareribs, known for their delicious, meaty pork flavor, are cut from near the fatty belly of the pig. These ribs are typically larger and heavier than back ribs and include the rib bones, the meat between them, and the brisket bone near the pig’s chest. These ribs are the least meaty variety of ribs, but full of flavor.
They can weigh more than 4 pounds per rack. Price is per pound.5.00 USD
St. Louis style ribs are a smaller cut of spareribs with the brisket section, sternum bone, cartilage and rib tips removed to create a rectangular-shaped rack. These often are the best type of ribs for recipes that require browning in a frying pan because the ribs are straight and flat. Ribs are commonly prepared with either “wet” or “dry.” Ribs rubbed with a mixture of herbs and spices are called dry ribs. Such rubs can be applied just before barbecuing. Ribs basted with sauces during the barbecuing process are called wet ribs. For best results, brush ribs generously during the last 30 minutes of cooking to prevent burning.
Price is per pound.6.00 USD
Fresh pork belly is fatty, succulent, richly flavorful, and is often served in small portions. This cut comes from the animal's ‘belly’ or underside after the loin and spareribs have been removed.
This boneless cut may be served fresh, which means it is not cured or smoked. Pork belly is at its best and is most tender when prepared using a slow cooking method, such as braising and searing sections to create a dish that’s crisp on the outside and unctuous within.
Price is per pound.5.00 USD
Bacon is pork belly that’s been cured and smoked. An abundance of fat gives bacon its sweet flavor and tender crispiness. Fried, diced bacon rind is known as cracklings.
Bacon is available in slab form, which is one solid piece, or sliced. Slab bacon comes with a rind that is meant to be removed before slicing. Price is per pound.7.00 USD
Leg Cuts
Leg Shanks, Fresh Ham Roast & Steak
The leg shank is the tapered lower end of the leg. This cut is usually covered in a thick layer of fat and skin, which should be scored before roasting. This cut is not as fatty as you might think and benefits from brining.
Price is per pound.5.00 USD
Fresh pork leg, also known as fresh ham, is the uncured hind leg of the hog. This cut has more meat and less fat and collagen then the front leg (picnic shoulder) so it tends to be dryer than the shoulder. It is best roasted and sliced, and can be used for barbecue.
Boneless pork leg is often rolled and tied with twine by the butcher. Price is per pound.6.00 USD
Fresh Sausage
Country/ Breakfast, Italian, Bratwurst, Kielbasa, Chorizo, Andouille, Cajun
Country sausage, also known as breakfast sausage, is made from uncooked ground pork and spices. This sausage is available in the standard large-size links, the smaller breakfast-size link, or as patties.
Price is per pound.5.00 USD
Italian Sausage is made with raw ground pork and seasonings, primarily fennel or anise. The main difference between hot and mild is the addition of hot red pepper flakes in the spice mix of the former. The difference between mild and sweet is the addition of sweet basil in the latter. This sausage is available in standard links and as patties. Prices are per pound.5.50 USD
Bratwurst is a Polish pork-based sausage, typically seasoned with fresh marjoram and other spices. This sausage is available in standard links and as patties. Prices are per pound.5.50 USD
Kielbasa is a Polish sausage made of pork meat, salt, and other spices and herbs. Among herbs and spices, the most frequent are garlic, pepper and marjoram.
This sausage is available in standard links and as patties. Prices are per pound.
8.00 USD
Chorizo is a Spanish pork sausage made from pork, pork fat, smoked paprika, chili peppers, and salt. These sausages get their distinctive smokiness and deep red color from dried smoked red peppers.
This sausage is available in standard links and as patties. Prices are per pound.5.50 USD
Andouille is a spicy dry smoked sausage, characterized by a coarse-ground texture. It is made using pork, garlic, pepper, onions, wine, and seasonings.
This sausage is available in links. Price is per pound.8.00 USD
This highly seasoned fresh pork sausage is similar to Andouille, but is not smoked or cured.
This sausage is available in links. Price is per pound.8.00 USD
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